Watermelon Salad

• Raspberry Vinaigrette
• 1/4 cup seedless raspberry jam
• 1/2 cup cranberry juice cocktail
• 2 T balsamic vinegar
• 2 T white balsamic vinegar
• 6 T vegetable oil
• Caramelized Macademia Nuts
• 1 T butter
• 2 T (packed) golden brown sugar
• 3/4 cup coarsely chopped macademia nuts
• Salad
• 2 1/2 to 3 pounds watermelon (preferably half red and half yellow), quartered lengthwise,, cut crosswise into 1/2-inch-thick triangles, rind trimmed
• 1 5-6 ounce bag or container mixed baby greens or arugula
• 3/4 cup crumbled Gorgonzola cheese
• 1/2 small red onion,halved, thinly sliced

1. Raspberry Vinaigrette. Puree first 4 ingredients in blender until smooth. With machine running, gradually add oil. Season to taste with salt and pepper. Do ahead. Can be made 2 days ahead (I say 2 weeks). Cover and chill.
2. Caramelized Macadamia Nuts. Melt butter in heavy medium nonstick skillet over medium heat. Add sugar and stir to blend. Add sugar and stir to blend. Add nuts and stir to coat (butter may separate). Tranfer to plate and cool. Do ahead. Can be made 2 days ahead (again I say this can store for at least 2 weeks). Store airtight at room temperature (I actually refrigerate and then use a knife and smash it up before I go to use it).
3. Salad. Arrange watermelon slices around edge of plates, alternating colors, if desired. Toss greens in large bowl with vinaigrette to coat. Divide salad among plates. Sprinkle cheese, red onion and caramelized nuts over.

vinaigrette, ubc, cranberry juice cocktail, t, t, vegetable oil, t, t, macademia nuts, salad, watermelon, arugula, gorgonzola cheese, red onion

Taken from www.epicurious.com/recipes/member/views/watermelon-salad-50006094 (may not work)